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Almond Crusted Sweet Potato Wedges

March 6, 2018

 

 

 

 

 

 

 

 

 

 

 I never met a sweet potato that I din't like. I mean, what is there not to love? The sweet undertone, the earthy layers, the nutritious goodness that comes with every bite; this root veg holds a very special place in my heart (and in my kitchen).

 

I mostly enjoy my sweet potato roasted with some coconut oil and light seasoning, but sometimes you just need to give it that wow factor!

 

After seeing a similar recipe is Jessica Sepel's Healthy Life cookbook, I knew what I had to do: hello vegan-friendly, gluten free, utterly delicious almond & coconut crumb!

 

I served this with a simple and (convincingly) homemade vegan mustard mayo which really compliments the sweetness found in the potato itself and the light addition of maple syrup.

 

The other up side to this recipe is the fact that all condiments needed for this can be found on Faithful-To-Nature. So, while you're shopping for your vitamins, healthy treats and organic soaps, add the items with the * to your basket (specific brands used below recipe)

 

And, not totally off the topic, but how beautiful is my homemade plate and sauce bowl? My beautiful friend Dom gave it to me as a wedding gift and it was made by her talented mother Caroline Viera. 

 

A L M O N D  C R U S T E D  S W E E T  P O T A T O  W E D G E S

Serves 4

 

700g sweet potato, scrubbed and cut into wedges

2 Tbsp coconut oil* 

1 tsp maple syrup*

25g ground almonds*

25g coconut flour*

1 tsp mustard seeds (optional)*

1/2 tsp rock salt*

Ground black pepper, to taste*

1 tsp dried chilli flakes

1 tsp dried parsley*

1 Tbsp fresh parsley, chopped, to garnish 

 

  1. Preheat oven to 200 degrees C and line a baking tray with foil.

  2. Place cut sweet potato wedges onto your lined baking tray and add coconut oil and maple syrup. Using your hands, massage oil and syrup into the wedges.

  3. In a separate bowl, combine ground almonds, coconut flour, mustard seeds, salt, pepper, chilli and dried parsley.

  4. Add these dry ingredients to your sweet potatoes and evenly coat.

  5. Place into the oven for 40 minutes or until potatoes are cooked to your liking.

  6. Serve warm with fresh parsley and vegan mustard mayo*

 

Vegan Mustard Mayo

Serves 2-4

 

3 Tbsp Vegan Mayo*

2 tsp Organic Dijon Mustard*

1 tsp fresh parsley, roughly chopped

1/2 tsp organic mustard seeds*

Ground black pepper, to taste*

 

  1. Place all of the ingredients into a bowl and mix to combine. 

  2. Serve cold with roasted potato, roasted butternut, crispy kale or poultry.

     

     

     

     

     

     

     

     

     

 

BRANDS USED FROM FAITHFUL-TO-NATURE:

 

Che Gourmet Chimichurri Salt 

Lemcke Coconut Flour

Lemcke coconut oil

Nature’s Choice ground almonds

Good Life Organic Mustard Seeds

Good Life Organic Parsley

Biona Organic Dijon Mustard

Chaloner Organic Maple Syrup

Good Life Organic Black Pepper

Martinnaise Original Vegan Mayonnaise OR That Mayo 

 

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